1 pkg. Duncan Hines Swiss chocolate cake mix
1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 (14 oz.) pkg. shredded coconut
24 lg. marshmallows

ICING:

1 lb. confectioners' sugar
1/2 c. cocoa
3/4 stick butter, softened
1/3 c. evaporated milk

Bake cake in 2 pans as package directs. Split layers. Cool thoroughly.

For filling: Cook sugar, milk and 1/2 cup butter together for 2 minutes. Remove from heat. Add marshmallows, then coconut. Divide into thirds. Cool and spread between cake layers.

Combine icing ingredients until smooth. Spread over top and sides of filled cake.